Needed a D*mn good wing recipe

[The Pickled Pig]

Smoke, grill, or fry up some wings and toss them in this sauce.


Ingredients:

• 1 bottle Frank's Red Hot Sauce
• 2 TBSP Margerine
• 1 TBSP Garlic Wine Vinegar
• 1 TBSP Honey
• 1 TBSP Lemon Juice
• 1/8 TSP Gunpowder Foods Hot Stuff (sub with 1/4 TSP Cayenne)

Combine all ingredients in a sauce pan and heat on low. Stir until all ingredients are mixed.

[cmcadams]

I divide the wings up, throw the tips away, then deepfry for 5 minutes at 350. I drain very well, put in an aluminum foil pan, and cover with Nando's Peri Peri sauce (garlic or wild herb), then I smoke them until they're 165 degrees. I love them this way. Not much fat from frying, no batter/breading, and no extra butter needed.

[billm]

Originally Posted by JD McGee

John Henry's "Apple Jerk Chicken Rub"...makes killer wings! Still diggin' the avatar bro!

yes..just tried a sample packet of it the other day..very good on chicken and has some nice subtle heat

[bonehead]

Originally Posted by fivelombardis

bonehead...have you ever fried that recipe (instead of smoking/grilling)? if so, how'd they turn out?

Nah. I'd love to try it, but I have to stay away from too much fried food.

[Retread]

Looks like it will be a wing weekend! Thanks for the input!

[BobBrisket]

Chipotle wings are also really good.

[Fredbird]

Bonehead, I'll be trying that recipe soon. Thanks!

[Retread]

Well bonehead & pickled pig, I combined your recipes and smoked 7-8# of wings ...... those turned out d*mn good! Couldn't find Fryin" Magic so substituted with House-Autry Spicy & Hot Breader, smoked them till they started looking crisp them gave them a dunk in pickled pigs sauce, then back into the smoker till crisp and one more round of dip and crisp. All told about 2.5+or- hours in the pit, bones were as clean as good ribs!

Sorry, no pron.... thought there would be time to get a couple pic's before they were gone. That's what I get for thinking....

[Brauma]

Have you seen Dizzy Pig's breaded recipe? Its too much to type. Plus this link has pics.
http://www.dizzypigbbq.com/recipesWings.html

I'll be doing some wings tonight.

[K I N G P I N]

When I make my wings, I dry rub them in Kingpins Fairy Dust. Smoke them over cherry in my GOSM, until cooked 1 1/2 to 2 hours. When they are done I let them rest, pop them on the gasser, crisp them up and cover in Tabasco Chipotle sauce. Wows them every time.

I have also Jerked the wings with a chefs jerk concoction and smoked them over cherry. That was a winner. Still trying to pry the recipe out of the chefs head. I do know it's a dry rub and a wet rub.

[Tinybud]

Last batch I made was for a family gathering,,, I seperated the wings, threw away the tips, gave them a good covering of willie b's bourbon rub, smoked them for about 1 1/2 hrs,, refrigerated over night,, next time, reheated in the oven with alittle more bourbon rub,, Went over great,,

[PaSmoker]

tipped the wings...slather of mustard....spicy rub (I used Dizzy Pig "Jamacain Firewalk" and added some extraheat)....smoked 1.5 hours over hickory/cherry mix....topped w/ some Frank's wing sauce.....came out great with a good "burn"...

[beam boys bbq]

there was an guy on food net work that rubbed down his wings with rub then deep fried them for 2 min then finished them on the smoker

FYI

york

[jtfisher63]

Ok, after reading this thread I decided to cook some wings for an appetizer at my sons B-day party this weekend. I'm figuring I need around 100 wing halfs (drumette & that other double boned half). Any idea how much that would be by weight roughly?

[TN_BBQ]

Originally Posted by beam boys bbq

there was an guy on food net work that rubbed down his wings with rub then deep fried them for 2 min then finished them on the smoker

FYI

york

I do the opposite. Smoke first then fry.